广西百香果营养成分的研究

对广西最大的百香果生产基地所产百香果进行营养成分的研究，以其为企业百香果深加工提供技术支持。研究发现百香果出汁率为37．16％，含籽量为14．06％；果汁中总抗坏血酸含量为17．2493μg／mL，有机酸含量分别为：柠檬酸1074mg／100mL，苹果酸120．1mg／100mL，草酸13．1mg／100mL，酒石酸6，02mg／100mL，β-胡萝卜紊为0．9293μg／mL。百香果籽中不饱和脂肪酸含量为40．30％，其中人体必需脂肪酸亚麻酸为8．57％，亚油酸及其异构体为31．73％。

This study provide support to those processing enterprises in Passiflora nutrients. Research found passiflora juice yield was 37. 16%,and The seeds was 14.06% of the proportion. And in the Passiflora juice, total Ascorbic acid was 17.2493μg/mL, Organic acid： citric acid was 1074mg/100mL, malic acid was 120.1mg/100mL, oxalate was 13.1mg/100mL, tartaric acid was 6.02mg/100mL, B -Carotene was 0.9293μg/mL. In Passiflora seeds, unsaturated fatty acid was 40.30%, in which them, Linolenic acid was 8.57%, Linoleic acid and its isomers was 31.73%.